Fig Pudding

Ingredients

• two cups of flour
• two teaspoonfuls of baking powder
• two teaspoonfuls of cinnamon
• two teaspoonfuls of ginger
• half a teaspoonful of salt
• half a teaspoonful of cloves
• half a teaspoonful of mace
• one cup of minced beef suet
• one cup of chopped figs
• one cup of sweet milk
• one cup of New Orleans molasses
• three eggs

Method

1. 1

   Mix together two cups of flour, two teaspoonfuls each of baking powder, cinnamon, and ginger, and half a teaspoonful each of salt, cloves, and mace.

2. 2

   Add one cup of minced beef suet, and one cup of chopped figs, rubbing them well through the prepared flour, then add one cup of sweet milk, one cup of New Orleans molasses, and three eggs.

3. 3

   Stir the mixture well, pour into a pudding mold, and steam three hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 110. The excerpt below is the record exactly as published.

Fig Pudding. — Mix together two cups of flour, two teaspoonfuls each of baking powder, cinnamon, and ginger, and half a teaspoonful each of salt, cloves, and mace. Add one cup of minced beef suet, and one cup of chopped figs, rubbing them well through the pre- pared flour, then add one cup of sweet milk, one cup of New Orleans molasses, and three eggs. Stir the mix- ture well, pour into a pudding mold, and steam three hours. Plum Pudding No. i. — Prepare like fig pudding, but instead of adding figs add one cup of seeded raisins, half a cup of English currants, half a cup of candied citron sliced thin, and a teaspoonful each of grated orange and lemon peel. Serve with liquid or foamy sauce. Plum Pudding No. 2. — Cream three quarters of a cup of butter, add to it one cup of granulated sugar, then the yolks of five eggs, and one cup of flour with which two teaspoonfuls of cinnamon and half a tea- spoonful each of cloves, nutmeg, and salt have been mixed. Add a teaspoonful of lemon juice, one cup each of currants and seeded raisins, half a cup of thinly sliced citron peel, and a cup of flour with which two tea- spoonfuls of baking powder have been sifted. Add lastly the whites of five eggs, beaten stifl", to which half a cup of granulated sugar has been added. Pour in a Puddings. 241 pudding mold, steam five hours, and serve with Foamy- Sauce No. 2. Plum Pudding No. 3. — To half a cup of creamed butter add one cup each of granulated sugar, seeded raisins, and English currants, half a cup of sliced citron peel, two cups of Bread Crumbs No. 2, and five un- beaten eggs. Stir in the eggs one at a time, alternating them with the fruit and bread crumbs, add half a tea- spoonful each of salt and grated lemon or orange peel, and half a cup of orange juice, beat all well together, and add two teaspoonfuls of baking powder

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